| |
|
What You Need:
(To serve 4 to 6)
|
|
|
|
¼ cup vegetable oil
1 teaspoon garlic, minced
2 medium onions, finely chopped
1 six-ounce can tomato paste
¼ cup white vinegar
1 teaspoon salt
1 teaspoon basil or thyme
¼ cup strained honey
½ cup beef stock
½ cup Worcestershire sauce
1 teaspoon dry mustard
4 pounds spareribs
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Heat the vegetable oil over high heat in a 10- or 12-inch skillet. When a light haze forms above it, add the garlic and onions, and cook, stirring frequently, for 3 to 4 minutes without letting the onions brown.
|
2. Combine the tomato paste and the vinegar, and then add it to the skillet. Stir in the salt, basil or thyme, the honey, beef stock, Worcestershire sauce and mustard. Mix thoroughly and simmer uncovered over low heat for to to 15 minutes.
|
3. Remove from heat. Preheat the oven to 400°. Place the spareribs fat side up on a rack set in a shallow roasting pan and with a pastry brush thoroughly coat the surface of the meat with the barbecue sauce.
|
|
4. Bake in the middle of the oven for 45 minutes to 1 hour, basting thoroughly with the barbecue sauce every to minutes or so. When the spareribs are brown and crisp, cut into individual portions and serveat once.
|
|
|
|
|
